Recipe Menu
Picture of Raw Corn Salad with Tomatoes, Feta, and Herbs
mediterranean greek lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3073 kcal 154 %
  • Fat 126 g 194 %
  • Saturated 29 g 143 %
  • Carbs 393 g 131 %
  • Fiber 73 g 291 %
  • Protein 128 g 256 %
  • Cholesterol 101 mg 34 %
  • Sodium 3513 mg 146 %
  • Calcium 993 mg 99 %
  • Magnesium 611 mg 145 %
  • Potassium 5563 mg 118 %
  • Iron 28 mg 156 %
  • Zinc 19 mg 171 %
  • Phosphorus 2019 mg 288 %
  • Vitamin A 451 µg 50 %
  • Vitamin C 121 mg 134 %
  • Thiamin (B1) 3 mg 263 %
  • Riboflavin (B2) 2 mg 176 %
  • Niacin (B3) 18 mg 113 %
  • Vitamin B6 4 mg 283 %
  • Folate equivalent (total) 2833 µg 708 %
  • Vitamin B12 2 µg 80 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 16 mg 108 %
  • Vitamin K 220 µg 183 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Raw Corn Salad with Tomatoes, Feta, and Herbs

Ingredients

  • 4 ears corns, shucked
  • 1 pint cherry tomatoes, halved
  • 4 ounces feta, crumbled (I prefer in-brine varieties)
  • 1 cup finely chopped basil
  • 1/4 cup finely chopped mint
  • 16 ounces cooked beans, such as chickpeas, black beans, or white beans, optional, see notes above
  • kosher salt and pepper to taste
  • 4 to 6 tablespoons extra virgin olive oil
  • 1 lime, halved

Login or Join to leave a comment

Login Join

Discussion (0)